Featured Recipe

Meyer Lemon Rosemary Cornish Game Hens Over Cous Cous

with Meyer Lemon Rosemary Marinade

INGREDIENTS:
4 Cornish Game Hens
12oz bottle Earth & Vine Provisions Meyer Lemon Rosemary Marinade
2 tablespoons butter or olive oil
4 garlic cloves (peeled and sliced)
4 springs rosemary
1 box cous cous (plain or flavored).

PREPARATION:
In a small sauce pan heat Meyer Lemon Rosemary Marinade with butter and garlic, set aside. Rinse and pat dry Cornish Hens and place in a roasting pan just big enough to fit hens. Pour marinade over hens, place 1 spring of rosemary on top of each hen, cover with foil and refrigerate for 30 minutes to 1 hour. Preheat oven to 375 degree. Place pan with hens in preheated oven and roast for 1 hour or until done, basting every 20 mintues. Prepare cous cous when hens are done, plate cous cous in center of plate and top with hen, spoon marinade over hen and cous cous and serve hot. Excellent served with roasted asparagus. Serves 4.

More Recipes

Smoked Salmon & Cream Cheese Pastry Cups

with Red Bell Pepper & Ancho Chili Jam

INGREDIENTS:
¾ cup cream cheese
¼ cup yogurt
1 teaspoon fresh cracked pepper
1 oz smoked salmon (cut into 15 squares)
15 mini Fillo shells (pre-baked)
Red Bell Pepper & Ancho Chili Jam
Chives (finely chopped)

PREPARATION:
Mix together cream cheese, yogurt and pepper. Fill pastry cups with 1 teaspoon of mixture, spoon ½ teaspoon Red Bell Pepper & Ancho Chili Jam over filling, top with salmon and sprinkle with chives. Serves 3 to 4 as appetizers.

GOAT CHEESE STUFFED WON TONS

with Red Bell Pepper & Ancho Chili Jam

INGREDIENTS:
1 package square won ton wraps
11 oz goat cheese
1 small shallot clove (minced)
3 tablespoons walnuts (toasted and chopped)
Red Bell Pepper & Ancho Chili Jam
Peanut oil for frying won tons

PREPARATION:
Mix together goat cheese, 3 tablespoons Red Bell Pepper & Ancho Chili Jam, shallots, garlic and walnuts. Use one teaspoon of filling per wrap. Follow folding directions on package, alternate shapes for an attractive display. Heat peanut oil in skillet to 350 degrees or until oil spatters. Fry 4 to 6 won tons at a time, turning once until won tons are golden, about 2 minutes. Drain on paper towels. Serve won tons with Earth & Vine Provisions Red Bell Pepper & Ancho Chili Jam on the side. Yields approximately 35.

RED BELL PEPPER & CHEESE TORTE APPETIZER

with Red Bell Pepper & Ancho Chili Jam

INGREDIENTS:
White cheddar cheese (grated)
½ large red onion (finely chopped)
½ cup mayonnaise
7 oz Red Bell Pepper & Ancho Chili Jam
One 6” spring form pan.

PREPARATION:
Mix together cheese, onion and mayonnaise. Spray spring-form pan with a non-stick spray, spread mixture in pan and pour jam over mixture. Refrigerate over night. Place spring form pan on a serving dish and release side of spring-form just before serving. Serve with sliced baguette or crackers. Serves 8.

SHRIMP & RICE IN PINEAPPLE BOWL

with Red Bell Pepper & Ancho Chili Jam

INGREDIENTS:
2 tablespoons peanut oil
3 tablespoons tamari
3 tablespoons oyster sauce
1 teaspoon sesame oil
6 cups cooked (long grain white rice)
1 garlic clove (peeled and minced)
1 orange or yellow bell pepper (chopped)
4 scallions (thinly sliced)
1 tablespoon cilantro (chopped)
1/3 cup celery (finely chopped)
1 teaspoon fresh grated ginger with juice
2 fresh pineapples (halved length wise, hallowed and cored, chop pineapple and reserve any juice together in a bowl)
1 tablespoon butter
5 oz jar Red Bell Pepper & Ancho Chili Jam
20 shrimp (16-20 per lb.) shelled and de-veined.

PREPARATION:
Add peanut oil to a large pre-heated skillet over medium to medium/high heat. Add tamari, oyster sauce, sesame oil and rice. Stir well, until sauces coat the rice, add chopped vegetables and herbs until well mixed. Toss in ¾ cup pineapple and 2 tablespoons pineapple juice. Adjust temperature to low to maintain heat. In a large pre-heated skillet add Red Bell Pepper & Ancho Chili Jam and butter, when mixture is well heated add shrimp and sauté until both sides are well coated and pink. Fill pineapple halves with rice and top with shrimp, drizzle jam mixture evenly over 4 rice bowls. Note: For an additional ingredient, sauté plantain slices in butter and add to finished rice & shrimp dish. Serves: 4

CORN CAKES

with Red Bell Pepper & Ancho Chili Jam

INGREDIENTS:
1 box (8 1/2oz) corn muffin mix
1 egg
2 teaspoons melted butter
¾ cup milk
2 green onion (finely chopped)
3 oz smoked trout (flaked)
1/3 cup Red Bell Pepper & Ancho Chili Jam.

PREPARATION:
Preheat griddle or non-stick skillet over medium heat, lightly coat with olive oil or canola spray. In a medium bowl combine muffin mix, egg, butter and milk, fold in green onions and smoked trout. Form small cakes, 2 to 3 inches and cook cakes until golden on each side, repeat with remaining mixture. Top each corn cake with a dollop of Red Bell Pepper & Ancho Chili Jam. Cakes are great with eggs, potatoes and sausage. Serve remaining Red Bell Pepper Jam on the side. Substitute crumbles bacon for trout.